Recipes · Soups & stews
Buckwheat and Mushroom Stew with Savoy Cabbage
AI-written · not yet kitchen-tested
Toasted buckwheat has a stronger flavor and cooking time varies by grain size. The groats should soften without breaking down completely.
Buckwheat and Mushroom Stew with Savoy Cabbage
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 120 g (4.2 oz) toasted buckwheat groats
- 350 g (12.5 oz) cremini mushrooms
- 300 g (10.5 oz) savoy cabbage
- 100 g (3.5 oz) onion
- 2 tbsp canola oil
- 1200 ml (5 cup) water
- 1 tsp salt
- 0.5 tsp dried thyme
Method
- Clean and quarter mushrooms, wash and shred the cabbage without its core, dice the onion and briefly rinse buckwheat.
- Cook mushrooms in oil in a wide pot for 8 minutes. Add onion and cook for another 2 minutes.
- Stir in cabbage, buckwheat, water, salt and thyme and simmer gently for 20 minutes. Once the grains are tender, divide immediately among four bowls.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.